Minamoto Kanemasa Gyuto 210mm All Steel NKS32

Product Description

This Japanese Gyuto kitchen knife with a blade length of 210 mm comes from the workshop of Minamoto Kanemasa and represents a professional tool designed for universal use in slicing meat, fish, and vegetables. Thanks to its 210 mm blade length, low weight, and thin profile, it is very agile, precise, and comfortable even during extended use.

The blade is made of NKS32 steel – high-carbon steel with an increased nickel content, which improves corrosion resistance while maintaining exceptional sharpness and ease of sharpening. Each knife is hand-sharpened by a skilled craftsman, ensuring excellent sharpness from the first use. The all-steel construction ensures maximum stability and long service life.

The Rosewood handle offers a pleasant, natural grip and good balance. The traditional simple design emphasizes functionality and long service life.

The knife is supplied as a long-term stock item, which is reflected in its favorable price. Quality and functionality are fully preserved.

Knife Category

Knife Category: Standard Product
Knife Type: Gyuto (Japanese kitchen knife)
Country of Origin: Made in Japan

Knife Specifications

Knife Type: Gyuto (Japanese kitchen knife)
Overall Length: approx. 330 mm
Blade Length: approx. 210 mm
Blade Width at Heel: approx. 45 mm
Spine Thickness: approx. 1.5 mm
Handle Length: approx. 115 mm
Weight: approx. 120 g
Grind: Double bevel

Materials Used

Blade: NKS32 (high-carbon steel with nickel, all-steel construction)
Handle: Rosewood

Blade Features

High-carbon NKS32 steel allows for exceptional sharpness and easy sharpening.
Increased nickel content improves corrosion resistance compared to common carbon steels.
Hand sharpening by a skilled craftsman ensures excellent sharpness from the first use.
All-steel construction ensures maximum stability and durability.

Recommendations for New Knives

The knife is delivered sharp and ready for use.
For maximum performance, a fine finishing sharpen on a whetstone can be performed.

Knife Maintenance Recommendations

After each use, immediately rinse the knife and dry it thoroughly.
We recommend occasional light oiling of the blade for protection during long-term storage.

Warning – Carbon Steel

This knife is made of carbon steel – it is not stainless and can rust. After each use, dry the knife thoroughly and store it in a dry place.
Over time, the blade may develop a patina – this is a natural process that protects the blade.

Warning

Not suitable for dishwashers – can damage the surface and handle.
The knife is not intended for cutting bones, frozen foods, or hard ingredients.
Do not use the knife for prying or other activities beyond cutting.
Avoid cutting on hard surfaces such as glass or stone; we recommend using wooden or plastic cutting boards.